Date: Mon, 14 Aug 2017 06:12:24 +0000 --------------- BEGIN bread-bakers.v117.n031 --------------- 01. Pumpkin Yeast Bread #2 (Reggie Dwork) 02. Harvest Grains Ciabatta Bread (Reggie Dwork) 03. Artisan Hearth Bread (Reggie Dwork) 04. Fresh Herb Fougasse (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n031.1 --------------- Date: Fri, 11 Aug 2017 11:38:02 -0700 From: Reggie Dwork Subject: Pumpkin Yeast Bread #2 * Exported from MasterCook * Bread, Pumpkin Yeast #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- or instant 1/2 cup lukewarm milk 2 large eggs 1 1/2 cups pureed pumpkin -- either fresh or canned 2 tablespoons vegetable oil 6 1/2 unbleached all-purpose flour 1/2 cup brown sugar 2 1/2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom Though pumpkin is available in cans all year long, we seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry jelly and lettuce or sprouts. Because of the golden color, they also make especially festive dinner rolls for the holiday table. Make half the dough into rolls, and the other half into a loaf for sandwiches, if you like. PREP: 15 mins. to 30 mins. BAKE: 35 mins. to 40 mins. YIELD: 2 loaves; or 1 loaf + 12 to 16 rolls Preheat oven to 350F. Place all of the ingredients into a large bowl, and mix and knead - by hand, using a mixer, or in a bread machine set on the dough cycle - to make a smooth, soft dough. Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes. Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half. Shape each half into a loaf, and place in lightly greased 9" x 5" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8" round pans, or into a 9" x 13" pan. Or, simply shape all of the dough into 24 to 32 rolls. Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350F. Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190F. Bake the rolls for about 20 minutes, until golden brown. Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage. Source: "www.kingarthurflour.com" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 4g Fat (12.1% calories from fat); 9g Protein; 60g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 466mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0804 --------------- MESSAGE bread-bakers.v117.n031.2 --------------- Date: Fri, 11 Aug 2017 14:26:50 -0700 From: Reggie Dwork Subject: Harvest Grains Ciabatta Bread * Exported from MasterCook * Bread, Harvest Grains Ciabatta Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Overnight Starter: 1 cup organic white whole wheat flour -- KA 1/2 cup cool water 1 pinch instant yeast Dough: all of the starter (above) 2 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons instant yeast 1 tablespoon sugar 1 1/4 teaspoons salt 1 tablespoon Baker's Special Dry Milk or nonfat dry milk 3/4 cup lukewarm water 2 tablespoons olive oil 3/4 cup Harvest Grains Blend -- see note Note: King Arthur Harvest Grains Blend is a mixture of whole oat berries, millet, rye flakes, wheat flakes, flax seeds, poppy seeds, sesame seeds, and sunflower seeds. Combine the starter ingredients and stir until cohesive. Cover and let rest at room temperature overnight, or for up to about 15 hours. The mixture will be bubbly. Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough. Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl. Or prepare dough in the bread machine set on the dough cycle. Once the dough is kneaded, add the Harvest Grains Blend, mixing just until it's well distributed. If you're using a bread machine, add the grains blend at the beep. If you're kneading in a stand mixer, add and knead for about 30 seconds, just to combine. Place the dough in a lightly greased rising container (or leave it in your bread machine), and allow it to rise for 90 minutes, until it's doubled in size. If it's in the bread machine, remove the dough at the end of the dough cycle. Gently deflate the dough, and divide it in half. Shape each half into a 10" log. Place the logs on a large, lightly greased (or parchment-lined) baking sheet, leaving about 5" between them. Cover and let rise for 60 to 90 minutes, until very puffy. Towards the end of the rising time, preheat the oven to 425F. Spray the loaves with lukewarm water, and place them in the oven. Bake for 20 to 25 minutes, or until they're golden brown. Remove from the oven, and cool on a rack. S(Internet Address): "" Yield: "two 11-inch loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 2g Fat (15.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 114mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0804 --------------- MESSAGE bread-bakers.v117.n031.3 --------------- Date: Fri, 11 Aug 2017 14:36:43 -0700 From: Reggie Dwork Subject: Artisan Hearth Bread * Exported from MasterCook * Bread, Artisan Hearth Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1/3 cup cool water (about 65F) 1/2 cup Artisan Bread Flour 1/16 teaspoon instant yeast -- (a pinch) Dough: all of the starter (above) 3/4 cup cool water (about 65F) 2 1/2 cups Artisan Bread Flour 1 teaspoon instant yeast 1 1/4 teaspoons salt To make the starter: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Combine the flour, water, and yeast. Cover the container and allow to rest for 12 to 16 hours at room temperature. It should be doubled in size, and filled with large bubbles. To make the dough: Add the water to the starter. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Add the flour, mix to combine, cover the bowl, and allow the mixture to rest for 20 minutes to allow the flour to absorb the liquid and the gluten to start its development. Add the yeast and salt, and knead the dough until it's fairly smooth, about 5 to 7 minutes by hand or 3 to 4 minutes using a stand mixer set at medium-low speed. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours. Turn the dough every 30 minutes during the rising time by gently folding all four sides into the middle, and turning the dough over. Transfer the dough to a lightly floured work surface and shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform. Loosely cover the boule and allow it to rise at room temperature for 1 1/2 to 2 hours; it should be puffy but not doubled. About 30 minutes before the boule is finished rising, preheat the oven to 425F and place a baking stone on the center rack. Turn the boule, smooth side up, onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment, and transfer it to the hot stone. Bake the bread for 30 to 35 minutes, until it's deep golden brown and crusty. For a crunchy/crispy crust, spray water into the oven with a spray bottle three times during the first 10 minutes of baking. Remove the loaf from the oven, transfer it to a rack, and allow it to cool completely. Store leftover bread wrapped in plastic for 2 to 3 days at room temperature; or in the freezer for up to 3 months. S(Internet Address): "" Yield: "1 boule" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; trace Fat (4.3% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat. NOTES : 2017 - 0804 --------------- MESSAGE bread-bakers.v117.n031.4 --------------- Date: Sat, 12 Aug 2017 19:52:27 -0700 From: Jeff Dwork Subject: Fresh Herb Fougasse Another recipe from The Great British Bake Off. This one is easy. * Exported from MasterCook * Bread, Fresh Herb Fougasse Recipe By :Paul Hollywood, The Great British Bake Off Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 500 grams bread flour 10 grams salt -- fine grind 7 grams yeast 2 tablespoons olive oil 350 milliliters warm water 2 teaspoons fresh rosemary -- chopped 2 teaspoons fresh thyme -- chopped 2 teaspoons fresh sage -- chopped semolina flour -- fine, for dusting Topping: 1/2 teaspoon dried oregano sea salt flakes -- crushed A salty, herby fougasse. The recipe is from the tv show 'The Great British Bake Off' (season 7, episode 6) broadcast in the US as 'The Great British Baking Show' (season 4, episode 6). For this recipe you will need a freestanding mixer with a dough hook, two large baking sheets, a large container for proving the dough, a pizza cutter and a pastry brush. Set up the oven to bake on two racks - these loaves are too large to fit next to each. Grease a large plastic container with a little olive oil. Line two large baking sheets with baking parchment or silicone paper. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don't put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water. Begin mixing on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for another 8 minutes on a medium speed. Add the rosemary, sage and thyme and mix for a minute until the herbs are evenly distributed in the dough. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl. Tip the dough into the oiled container. Cover and leave to rise until at least doubled in size - about an hour. The dough should be bouncy and shiny. Mix equal quantities of white flour and semolina together and use to heavily dust the work surface. Carefully tip out the dough. It will be quite loose and flowing, but don't worry. Divide the dough in half. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Using a pizza cutter make two cuts in a line down the middle of the ovals with a gap between them, stopping 2cm/1in from each end. Then make 12 diagonal cuts in the dough, 6 either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. Preheat the oven to 425F/220C (390F/200C convection). Spray a little olive oil over the top of the loaves using a water spray bottle, or just drizzle over the oil. Sprinkle over the oregano and bake for 15 - 20 minutes, or until the fougasse sounds hollow when tapped on the base. Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt. S(Internet address): "" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 2g Fat (15.8% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat. NOTES : 2017 - 0805 --------------- END bread-bakers.v117.n031 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved